• 1 medium eggplant (about 1.5 pounds)
  • 1 lb. thinly sliced chicken breast, pounded flat with a meat mallet.
  • 3 c. of crushed tomatoes or tomato sauce.
  • 1 T. of extra virgin olive oil.
  • 3 cloves garlic, minced.
  • 1 T. of Italian seasoning.
  • 1/2 lb. of thinly sliced pepperoni.
  • 1 c. of black olives, sliced.
  • 1/2 c. to 1 c. Parmesan cheese, grated. (Optional)
  • 1/2 c. to 1 c. Mozzarella cheese, grated. (Optional)
  • sea salt as needed.
  • Italian parsley for garnish.

Pin It

Your friends will tell you “You’re the bomb!” after making this flavorful and fun dinner!

  1. Slice  eggplant into 1″ rounds and place into large bowl of water. Soak for 1 hour.
  2. Strain eggplant, sprinkle with sea salt and place between paper or cloth towels to remove excess moisture. Rest for 1/2 hour.
  3. Mix minced garlic and Italian seasoning with tomato sauce.
  4. Add 1 tbsp of olive oil to crock pot, then add a few large spoonfuls of tomato sauce mixture.
  5. Pound out chicken breasts to be very thin. Set aside.
  6. Start layering in this order starting from the bottom: Sauce, eggplant, Parmesan cheese, chicken, sauce, mozzarella cheese, black olives, pepperoni, more cheese.
  7. Repeat until ingredients are used; you should have about 2 chicken layers. Try to set aside some sauce / cheese / olives / pepperoni for the top.
  8. Cover. Crock on High 3 hours or Low 5 hours.
  9. Once finished cooking, remove ceramic crock and place on your stovetop to let it cool with the lid ajar.
  10. Drain any liquid carefully.
  11. Remove “bomb” with a pair of spatulas if you want to get out in one piece.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking”

Almost Paleo Eggplant and Pepperoni Bomb

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites